Directions: Saute
onion in hot oil in your pressure cooker for 2 minutes. Stir in garlic,
parsley and dill and cook for 1 minute. Stir in broth, vegetables
and salt and pepper. Close lid and bring to high pressure. Lower heat
to medium and cook for 5 minutes. Release the pressure, remove the
lid and stir vegetables. Drain any excess liquid.

Directions: Using
a sharp knife, slice off the tops of peppers and tomatoes. Scoop out
the seeds and inner fleshy parts of the tomatoes. Add rice mixture
filling.

Place baby carrots evenly on bottom of pressure cooker. Placed stuffed
tomatoes and peppers on top of the carrots. Pour sauce over tomatoes
and peppers. Add a plate on top as extra weight to keep stuffed tomatoes
from floating. Close lid, bring to high pressure then lower heat on
stove and cook for 5 minutes. Release pressure using cold-water release
method or automatic pressure release (if available) according to manufacturer’s
directions. Open lid, remove to serving platter and serve with pita
bread and olives.

Directions: In
a 6 quart pressure cooker, sauté onions in olive oil for approximately
3 minutes, or until they begin to soften, but not brown. Add remaining
ingredients, except half & half and salt, and place lid on cooker.
Bring up to high pressure, then lower heat and cook for 10 minutes.
Release pressure as directed by manufacturer. Open lid and allow to
cool slightly. (6) Place ingredients into blender or food processor,
along with half & half and salt, if desired. Puree until smooth.
Serve medium hot.

Tortilla Soup- A Mexican favorite
that you can now make in your own home!

Directions: Heat
oil in cooker, then add onions and garlic cloves. Saute until deep
golden brown. Remove from cooker and puree with tomatoes in blender
or food processor until smooth. Return to cooker and add broth. Heat
to boiling. Bring up to high pressure, reduce heat and cook 10 minutes.
Release pressure and remove the lid. Add cilantro and salt to taste.
Place cheese and tortilla chips in individual soup bowls and pour
hot soup on top. Serve with lime wedges, if desired.

Directions: Place
1 tablespoon olive oil in cooker. Cook sausage, drain, and set aside.
Add one tablespoon olive oil to pressure cooker and sauté onion
and garlic. Do not brown. Add barley and sauce one minute. Add browned
sausage, lentils, uncooked chicken breast and parley to cooker then
add enough chicken stock to cover ingredients in cooker. Close lid,
bring to high pressure then lower heat on stove and cook for 9 minutes.
Remove from heat and release pressure cooking cold-water release method
according to manufacturer’s directions (or if time allows, pressure
can be released naturally). Open cooker. Remove chicken, shred meat
and return to cooker. Add remaining chicken stock, beans, spinach
and salsa to soup mixture and heat thoroughly.

Directions: In
pressure cooker, sauté onion in cooking oil for 3 minutes.
Add potatoes and carrots and continue to sauté 1 additional
minute. Add broth and cumin. Close lid, bring to high pressure then
lower heat on stove and cook for 12 minutes. Remove from heat and
release using cold water or automatic pressure release according to
manufacturer’s directions. Salt and pepper to taste. Let cool
slightly. Puree in blender, mixing alternately with milk or half&half
until smooth and creamy. Serve hot.

Directions: Coarsely
chop mushrooms and shallots; set aside. In a 6 quart pressure cooker,
simmer shallots in hot olive oil for three minutes, stirring often.
Do not brown. Add mushrooms and Arborio and stir constantly for additional
minute. Add broth and vermouth; stir. Close lid and bring up to high
pressure. Once pressure has been attained, low heat and pressure cook
for 7 minutes. Release pressure using automatic pressure release or
cold-water release, according to manufacturer’s directions.
Thoroughly stir, adding in grated Parmesan cheese and salt and pepper,
if desired.

Risotto with Peas
-

This wonderful
Mediterranean dish once took a long time to make. Now it is easy in a
pressure cooker.

Directions: In
cooker, heat 2 tablespoons of butter over medium heat. Saute onion
for 4-5 minutes, until soft Stir frequently so onion does not brown.
Add rice, and saute until light brown. Add peas and chicken stock;
stir well. Close lid and bring to high pressure. Lower heat and cook
for 7 minutes. Release pressure and open the lid. Stir in additional
one tablespoon of butter, parmesan and pepper. Let sit until butter
and cheese melts. Stir thoroughly and serve.

Directions: Soak
the beans in cold water and cover overnight. Drain. Heat the cooker
and sear pork. Remove excess drippings. Add all ingredients to cooker
and enough water to cover beans well. Close lid and bring to high
pressure and cook for 40 minutes. Release pressure, open lid and serve.

Preparation
Rub pork with grape jelly and hoisin sauce. Sprinkle liberally with
salt, pepper and the fennel seeds. Place on rack and put in pressure
cooker. Add two cups of ginger ale (or other favorite liquids). Put
the lid on and lock. Set for high pressure. Set timer for 60 minutes.
Press start.

(Should pressure drop on its own??) When done, remove pork rack from
cooker and place on plate. Cut away any fat .

(Should we defat juices??)
Add barbecue sauce to juices in the cooker. Pull apart pork into bite
sized pieces. Place back in cooker with barbecue sauce & juice and
set for warm. Let simmer for a while to absorb juices. Serve when ready.

Place beef, peppers and other vegetables in a large Dutch
oven or large stock pot, mix well to combine, (do not brown meat). (If
you have a slow cooker or crockpot use that and cook on low 6 to 8 hours)
in a blender or food processor, add seasoning ingredients together and
blend. Pour over ingredients and mix well.

Directions: In
a separate skillet, saute onions until translucent. Then in your pressure
cooker, heat oil and brown meat. Move beef to one side and add sugar.
When it begins to carmelize, add vinegar and stir. Add wine, beef
broth, salt and pepper. Add onions to beef mixture, close lid and
bring to high pressure. Cook for 40 minutes. In a saucepan, placed
peeled pearl onions in water until tender. In skillet where onion
were sauted, heat butter and saute mushrooms. Add pearl onions and
saute until onions are glazed. When meat is done cooking, release
pressure and remove lid. Add mushroom/onion mixture. Close lid again,
bring to high pressure and cook an additional 5 minutes. Release pressure,
remove lid, and serve.

Directions: Cut
spareribs into serving pieces. In 6 quart or larger pressure cooker,
add the oil or fat. Brown ribs on both sides then season with salt
and pepper. Rinse 1 quart sauerkraut in colander and drain. In cooker,
place sauerkraut over the ribs and then sprinkle with brown sugar.
Place the sliced onion over the brown sugar. Please sure cooker is
not filled over 2/3rds full.

Close pressure cooker lid, bring up to high pressure, then lower heat
on stove and cook for 15 minutes. Turn off heat and release pressure
using cold-water release method according to manufacturer’s
directions. Serve immediately.

Directions: In
saucepan, heat orange juice, raisins and marmalade until marmalade
melts. Remove from heat and set aside. Cut up chicken into 1"
chunks. Heat olive oil in pressure cooker and add chicken chunks.
Lightly brown. Add the orange juice mixture plus the brown sugar,
cinnamon, ginger and rice. Close lid, bring to high pressure then
lower heat on stove and cook for 10 minutes. Remove from heat and
release using cold water release method according to manufacturer's
directions. Open, stir, taste and add salt and pepper to taste.

Herb "Roasted"
Chicken - Quick cooking and a
minimal amount of liquid produces this juicy, tender and flavorful chicken
dish. If possible, use fresh herbs for a more assertive fragrance.

Directions: In
cooker, add olive oil and brown chicken breast for approximately 5
minutes, then add rest of ingredients. Close the lid and bring to
high pressure; lower heat and cook for 12 minutes. Release the pressure
and remove the lid. Serve with pasta, preferably spaghetti.

ORIGINAL FRIED CHICKEN RECIPE

Debra Murray represents a number of cookware
companies, including Wolfgang Puck, Revere and Rival. She’s an
expert on cookware and has an abundance of recipes. This is one that
comes highly by request. Many people have always wondered how to get
their fried chicken crispy and delicious. Here Debra lets you in on
the secret Original Fried Chicken Recipe so you can enjoy at the home
the same great tasting fried chicken at home you might get from your
favorite fast food restaurant.

Preparation
Clean chicken parts (you can remove the skin). Place Crisco in pressure
cooker with butter. Press Browning button, then Start. I put egg in
a large ziplock bag, then I put flour and seasonings in another. Put
chicken in flour mixture. Then dip in egg, then in flour again. Shake
off extra flour. When oil is hot, approx. 300°F, add 3 to 4 pieces
of chicken depending on size. Brown pieces. When they are brown, secure
lid. Slide safety lock into position. Cook for 10 minutes. After 10
minutes, hold Start button until you hear a beep. Let chicken rest up
to 5 minutes. Then press the steam-release valve until pressure is gone.
When orange button goes down, open cooker. Drain chicken on paper towels.
Sprinkle with more salt and pepper.

Directions: Heat oil in pressure cooker pot and sauté
onion. Add garlic, parsley, tomatoes, bay leaf, thyme, water, salt
and pepper to taste. Close lid and bring to high pressure and cook
for 5 minutes. Release pressure and open lid. Add fish and seafood,
then stir. Close lid and bring back up to high pressure and cook for
3 minutes. Release pressure, open lid and serve.

Directions: Heat oil in open pressure cooker and sauté
the onion, garlic, celery and green pepper for 2-3 minutes. Stir in
tomatoes, including the juice with water (added to make up 1 cups).
Add the tomato paste, sugar, basil, chili powder, salt, pepper, and
grouper pieces. Close lid, bring to high pressure then lower heat
on stove and cook for 4 minutes. Remove from heat and release using
cold-water release method according to manufacturer’s directions.

Directions: In
a pressure cooker, combine all ingredients. Close lid, bring to high
pressure and lower heat. Cook 3 minutes. Remove cooker from heat and
release pressure. If sauce needs to be thickened, place back on stove
and turn heat on low and stir constantly for a few minutes. Serve
hot over rice.

Directions: Butter
a Fagor baking dish or 6" baking dish. Combine bread crumbs,
sugar, cinnamon, juice and rind of lemon. Place alternate layers of
apples and crumbs in baking dish. Pour melted butter over ingredients
and cover bowl firmly with aluminum foil. Place water, cooking rack
and bowl in cooker. Close lid and bring to high pressure and cook
for 15 minutes. Release pressure, remove the lid and the steamer basket
with dish or baking tray. Loosen the foil and cool. If you wish to
add more color and crunch, run the dish quickly under the broiler
(watch carefully to prevent burning).

Directions: In
cooker, combine rice, olive oil and water. Close lid, bring to high
pressure then lower heat on stove and cook for 8 minutes. Release
pressure (cold water or automatic, according to manufacturer’s
directions), open lid and add honey and sugar to rice mixture. Stir
in evaporated milk, milk and egg yolks. Cook over medium heat for
3 minutes or until mixture thickens. Stir constantly. Add raisins
and vanilla extract. Spoon into dishes and sprinkle with cinnamon.
Serve hot or cold.

Directions: In
pressure cooker melt butter then add sugar. Stir. Add the pineapple,
all the juice from the pineapple tidbits and the rum. Close pressure
cooker lid, bring to high pressure then lower heat on stove and cook
for 3 minutes. Release pressures (cold water or automatic, according
to manufacturer’s directions), open lid and stir. Excellent
served over pound cake, angel food cake, ice cream or by itself, served
with whipped cream.

NOTE: Different pressure cooker controls react differently when pressure
is achieved. On the Mirromatic the control jiggles or rocks, on another
it might give off with an intermittent hiss. You must know how your control
should react when pressure is achieved in order to time your recipe correctly.

Lee's White Rice
3 Methods

Make perfect plain white rice fast and simple in a rice
cooker, or the Fissler pressure cooker or in the Revere Meal'nMinutes
cooker.

Rice Cooker: With the rice cooker all you do is fill the supplied
measuring cup (3/4 cup) rice; wash it, and put in the cooker. Add water
to the 1 cup mark, then plug in and switch lever to Cook Mode. When
it is done wait about 10 minutes. It should be on Keep Warm mode.

Fissler Pressure Cooker: Wash a cup of rice. Put it in the cooker
with 1 3/4 cups water. Set pressure dial on high. When pressure is reached,
cook for 7 minutes. Wait a few minutes and release pressure.

Revere Meal'nMinutes: Wash a cup of rice. Put it in the cooker with
1 3/4 cups water. Set pressure dial on high and time to 7 minutes. Press
Start. When bell rings, wait a few minutes and release pressure. Open
cooker. You can let rice sit for a while with lid loosely on top.